Also featuring instructor Shuichi Kotani
Chef Kotani is a true noodle master who's been making soba noodles by hand for over 15 years. He also has years of experiences in making a variety of ramen noodles, udon noodles, and other types of noodles. He has has been running World-Wide Soba Inc. in New York, which helps businesses start up ramen, soba, and other types of noodle restaurants in the United States and Europe. There's a number of successful restaurants he has helped started. He can share his expertise in noodle making and business operations and much more.
Japanese Ramen Noodle Making Class
- Learn how to make a variety of great quality fresh noodles from scratch.
- Get an opportunity to try the most delicious noodles you’ve ever tasted.
- Create you own variety of noodles (prior notification required)
| Time | Contents | |
| AM | Part A | Greeting/Orientation |
| Part B | Ramen Noodle Theory explaining all ingredients of ramen noodles and ramen making process | |
| Part C | Noodle making sessions Making ramen noodles from scratch on a noodle machine | |
| Lunch break | ||
| PM | Part A | Ramen Soup Theory explaining all ingredients of ramen soup and making processes |
| Part B | A Master class on Ramen dish arrangement and plating techniques | |
| Part C | Sampling try freshly made ramen noodles with soup | |
| Part D | Q&A Session |
*Please choose a date of attendance. (We stop accepting applications once the vacancies run out)
*Schedules may be subject to change
*All classes are conducted in English
TRADITION
INNOVATION
Alongside with making traditional types of ramen, the master class will also feature a part on creating completely new types of original ramen from various ingredients like paprika, white asparagus, tomato, avocado etc.
Don’t miss your unique chance to learn new trends and developments in the ramen world!
Digest of the Last Ramen class in New York (in June 2019)
you can experience
The most advanced & versatile ramen noodle making machine
An all-in-one noodle making machine capable of making 100 servings per hour (with a recommended max. daily production volume of 500 servings). It can also produce a variety of other noodles, skins (gyoza, wanton, etc.), and other dough products you can only imagine!
Books available for purchase at this event
How to register for the class
You’ll receive an email with instructions for attendance fee payment. (credit card payment via PayPal or other option you may prefer.)
After the payment has been confirmed, we will send you a confirmation email and attendance guidelines.